Baked Churros

That’s right! Baked, not fried.

I’ve been wanting to make a baked version of these insanely addictive treats for quite some time now. My mom absolutely loves them and I so wanted to bake her a batch while she was here, visiting us. But every time we went out to eat she would skip the entree and order a plate of churros for herself. I did not want to double up on those calories so I kept delegating this recipe to the bottom of my baking to-do list.

Then I found the perfect motivation. I made a batch of Smitten Kitchen’s Hot Fudge Sauce. This stuff is indeed the bomb. I want to put it over everything! And what goes better with chocolate sauce than churros?

I mean, just check this out!

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It’s easy to make – half an hour from beginning to end – and it’s something you can easily whip up for company. Best part is, no special equipment needed. Just a saucepan, spatula and some elbow grease!

Let’s get started

Yield – 24 Churros each 4 inches long

Ingredients

  • All purpose flour – 1 and 1/3 cup
  • Large eggs – 3 (at room temperature)
  • Unsalted butter – 1/2 cup (If using salted butter leave out salt from the dry ingredients)
  • Light brown sugar – 1 tbsp
  • Granulated sugar – 2 tbsp
  • Salt – 1/4 tsp
  • Water – 1 cup
  • Vanilla extract -1 tsp
  • Granulated sugar with 1 tsp of nutmeg or cinnamon for dusting finished churros – 1/3 cup

Method

  • Preheat oven to 400 F or 205 degree Celsius
  • Add butter, granulated sugar, light brown sugar, salt (if using) and water to a medium sized saucepan and place it on medium heat. Stir occasionally till the sugars and butter melt completely
  • Let the liquid come to a boil and then take it off the heat
  • Add in the vanilla extract and flour to the hot liquid and stir vigorously till a smooth dough is formed and it begins to gather around the spatula
  • Make a well in the center of the dough and and the first egg. Stir vigorously again till the egg is completely incorporated. It takes a couple of minutes. You will see the dough getting smoother and shinier after the egg is mixed in
  • Mix the other two eggs one at a time stirring thoroughly after each addition. Here’s a visual guide. The image on the right was taken after the three eggs were added

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  • Fill the dough into a piping bag fitted with a wide open star tip and pipe the dough in straight lines on a parchment lined sheet tray. I piped them about 3.5 to 4 inches long

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  • Spray or lightly brush the piped dough with oil. Bake in a preheated oven for 20 to 25 minutes
  • When done the churros will be crisp and golden brown on the outside and will slide around easily on the tray
  • Transfer to a wire rack to cool for 5 minutes
  • Take granulated sugar and nutmeg (or cinnamon) in a wide bowl and mix. Toss warm churros in the sugar till they are lightly coated. Serve!

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Notes – These churros are best eaten fresh, right out of the oven. You can dip them in any sauce of your choice – melted chocolate, salted caramel, fudge – all work great! If you want to make these churros in advance, cool them and store in an airtight container. Just before serving, warm them in a preheated oven at 350 F or 180 degree Celsius for 5 minutes and then toss them in the sugar – nutmeg mixture 

Recipe adapted from Cookie Dough and Oven Mitt

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Double Chocolate Almond Biscotti

Biscotti has always been popular. With me. I found it puzzling then, that I had not bothered to dedicate even a single post to the perfect coffee companion. The situation had to be remedied.

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I intend to bake a batch every few weeks in the name of recipe testing and if I’m able to hold on to them long enough to take a few pictures, I intend to blog about them too!

I was so excited with the way this batch turned out that I immediately invited a couple of friends over for a session of coffee and taste testing. Huge success!

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When, after downing a couple of biscottis each, they showed no signs of slowing down I grew alarmed. I had to snatch the tray out of their hands and escort them to the door. HA! That saved the day and this blog post.

It’s super simple. Just cream butter and sugar together, add the eggs and whip until fluffy.

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Add the dry ingredients and the chocolate chips and mix just until combined. Shape into a log and bake.

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 Cool and then slice the log.

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Bake again till done. Don’t let the double baking scare you. It’s easier than it looks.

Make it but don’t invite any friends over. At least not the first time.

Ingredients

  • Salted butter at room temperature – 6 tbsp (If using unsalted butter add 3/4 tsp salt to the dry ingredients)
  • Granulated sugar – 3/4 cup
  • Large eggs – 2
  • Vanilla extract – 1/4 tsp
  • Instant coffee powder or strong brewed coffee – 1 tsp
  • All purpose flour – 1 and 1/4 cup
  • Almond flour – 3/4 cup
  • Cocoa powder – 1/2 cup
  • Baking soda – 1 tsp
  • Semi sweet chocolate chips – 3/4 cup

Yield – 20 cookies

Method

  • Preheat oven to 350 F or 175 degree Celsius
  • Cream butter and sugar together with a mixer until light and fluffy
  • Add the eggs in one at a time and whip well after each addition
  • Mix the instant coffee powder with a teaspoon of water and add it to the sugar-butter-egg mixture along with the vanilla. Whip briefly to combine
  • In a separate bowl add the all purpose flour, almond flour, cocoa powder and baking soda and combine with a fork or whisk
  • Add the flour mixture to the wet ingredients in three batches mixing well after each addition
  • Fold in the chocolate chips using a spatula
  • Line a cookie tray with parchment paper or foil or a silpat mat. Dump the dough onto the tray and shape it into a log approximately 12×4 inches
  • Bake in a preheated oven for 30 minutes. The log will develop cracks on top and should be firm to the touch
  • Cool the log on a rack for 5 to 10 minutes
  • Carefully slice the log at an angle into 1/2 to 3/4 inch thick slices. You’ll get approximately 20 slices. It is okay if the insides are still a little soft
  • Transfer the slices back to the cookie sheet carefully. Place them cut side down in rows and bake in the oven for 5 to 6 minutes. Turn the slices over and bake again for another 5 minutes until the slices are firm
  • Transfer them onto a cooling rack to cool completely before storing them in an airtight container

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Recipe adapted from the chocolate biscotti recipe at Chocolate Chocolate and More